Where’s the salt?

There’s no shortage of salt at Nettie’s Crab Shack, but that seems to be the exception.

If recent dining experiences are any indication, salt is being banished from the restaurant table. In the last week I’ve been to three places where I had to ask for salt: Circolo, Zare at Fly Trap and La Toque in Napa.

When I mentioned this to others in the Food department, they offered more support to this burgeoning trend. Recently they have seen the same thing at Eos, Zinnia and Acquacotta in Alameda.

I’m a salt lover, so from a practical purpose, I like to have it available. Personal preferences aside, salt is such a staple on the table that removing it sends a negative message.

For one, it smacks of arrogance on the part of the chef. This implies that the chef knows what’s best, and the customer should accept it. It also subtly implies the chef doesn’t care if diners are pleased.

Some may counter that it’s no big deal to ask for the salt, but that doesn’t negate the previous feelings. It’s probably not the chefs’ intent to alienate diners, but removing the salt fosters a less-than-hospitable vibe.